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Ox Tripe, Bamboo Shoots, and Leeks
|Ox Tripe, Bamboo Shoots, and Leeks|
1/2 pound ox tripe
1/2 teaspoon coarse salt
1 small can bamboo shoots, sliced thin
1 cup yellow chives, slivered
2 Tablespoons corn oil
1/4 sweet red pepper, slivered
1 small dried chili pepper, seeded and slivered
1 Tablespoon rice wine
1 teaspoon chicken bouillon powder
1 teaspoon minced coriander
salt and pepper, to taste
1.Mix tripe and salt and set aside for twenty minutes. Then bring to the boil in a quart of water. For one minute. Allow to cool for an hour then boil again for another minute, and then drain, dry the tripe with paper towels, and cut it into thin strips.
2. Heat oil and fry the bamboo shoots and the leeks for one minute. Add the tripe, and chili pepper and the red pepper and stir-fry for half a minute. Then add the rice wine and the chicken bouillon powder and stir-fry one minute. Mix in the coriander and the salt and pepper, and serve.